If you are looking for something a little different from traditional pulled pork, this Pulled Ham is a winner. Made with only 4 simple ingredients, this tried-and-true recipe turns a bone-in ham into tender meat that shreds beautifully.
The sweet and savory combination creates amazing flavor while the slow smoking process keeps the ham juicy and tender. It is perfect for piling onto sandwiches and serving as a family dinner. This is a simple smoker recipe that delivers big results!
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Why you will love this recipe
- Great for feeding a crowd - a 10-pound ham makes a lot of pulled meat, so it is perfect for gatherings, game days, and family meals.
- Simple Ingredients - You will only need a few ingredients to create amazing flavor.
- Sweet and Savory Balance - The saltiness of the ham, the spice of the pork rub, and the sweetness of the pineapple juice and brown sugar come together perfectly in this recipe.
- Versatile leftovers - I have used the pulled ham leftovers in omelets, green beans (for flavoring), and sandwiches.
Reader Review: "Perfect for Easter! It makes serving our large family much easier!" - Sid S.
Choosing the right ham
- Bone-in Non-Spiral Ham: Best for shredding, stays juicy
- Spiral Ham: Pre-sliced for maximum convenience, but can dry out if overcooked.
- Boneless Ham: Easier to handle, but slightly less flavorful.
- Smoked vs. Fresh Ham: Smoked adds extra flavor, but fresh lets you control seasoning.
- Country Ham: Dry-cured, aged, and very salty. Often requires soaking before cooking.
Tim's Tip: Reserve some braising liquid to mix back into the pulled ham for maximum flavor and juiciness.
Ingredients
- Smoked Ham - A whole bone-in (non-spiral) ham works best for this recipe
- Pork Rub - Adds a savory seasoning and helps form a crust.
- Brown Sugar - Sprinkled over ham to enhance sweetness and create flavor.
- Pineapple Juice - A braising liquid that adds moisture and sweetness.
Scroll down to the recipe card for exact ingredient amounts.
How to Cook Pulled Ham
- Preheat your smoker to 250°F.
- Season your ham with the pork rub of your choice. Make sure not to dry the ham beforehand; the moisture will help the seasoning to stick.
- Insert a meat thermometer into the thickest part of the ham, making sure not to touch the bone.
- Place the ham directly on the smoker grates and smoke until the internal temperature reaches 165°F.
- Once the ham reaches 165°F, transfer it to a disposable steam pan. Pour pineapple juice into the pan as a braising liquid, then sprinkle the ham with brown sugar for extra caramelization.
- Cover the pan tightly with aluminum foil and return to the smoker. Increase smoker temperature to 300°F and continue cooking until the ham becomes very tender. This typically happens once the internal temperature reaches between 200°F and 205°F.
- Remove the ham from the smoker and place it into a resting bag or cooler for about 1 hour, which will make the ham easier to shred.
- After resting, remove the ham from the pan, reserving the cooking liquid. Pull and shred the ham.
- Return the shredded ham to the pan and mix in some of the reserved juices to keep the meat moist and flavorful. Taste along the way until you are happy with the final result.
Made this recipe? Let me know!
Substitutions and Variations
This ham is flexible and easy to adapt depending on your taste preferences and what you have on hand.
- Alternative Sweeteners - if you don't have brown sugar, you can try maple syrup, honey, or even a sprinkle of white sugar.
- Different Braising liquid - Apple juice, orange juice, or apple cider work well to keep the ham moist.
- Spice Variations - Feel free to adjust the pork rub. Add some paprika, cayenne, or garlic powder for a slightly different flavor.
- Serving Variations - Pulled ham works great for sliders, tacos, nachos, breakfast hash, or in casseroles.
Tim's Top Expert Tips
- Use a non-spiral ham - Spiral hams are already sliced and can dry out quickly during long smoking.
- Don't skip the braising step - Covering the ham and using pineapple juice helps it to stay moist while finishing the cook.
- Don's skip the resting - This step allows the juices to redistribute throughout the meat, keeping it tender. It also makes the ham easier to handle and shred.
- Save the cooking liquid - Mixing some of the juices back into the pulled ham will keep the meat incredibly flavorful.
- For Quality - Look for a ham labeled "naturally smoked" over those with "liquid smoke" for better taste.
Recipe Video
Serving Ideas
Pulled Ham is rich, sweet, and smoky, so I find pairing it with classic BBQ sides creates a balanced meal.
- Mac and Cheese - Creamy mac and cheese is a classic combo with ham.
- Loaded Baked Potato Salad - The perfect cookout side.
- Coleslaw - The crunchy slaw balances the sweet and smoky flavor.
- Corn Casserole - Creamy and comforting complements the smoky meat perfectly.
Storing Leftovers
Refrigerating
- Store leftover ham in an airtight container for up to 4 days.
Freezing
- Pulled ham freezes well. Store in a freezer-safe bag or container for up to 3 months.
Reheating
- Reheat gently in a skillet or saucepan with a little pineapple juice to keep the meat moist.
make ahead
- Pulled ham is a great make-ahead recipe. You can smoke and shred the ham a day in advance, store it in the refrigerator, and simply reheat it before serving. Keep a little reserved liquid to add in for keeping the meat moist.
Faqs
Can I make the ham in the oven instead of the smoker?
Yes. You can follow the same steps in a 250°F oven, then raise the temperature to finish the braising step.
Can I use a spiral ham?
It is not recommended. Spiral hams tend to dry out during the long smoking process.
Can I switch up the flavor profile?
Absolutely. If you would like a more traditional BBQ route, simply use your favorite dry rub and glaze with BBQ sauce in place of brown sugar.
More Smoker Dishes
Recipe
Pulled Ham
Pulled Ham is smoked low and slow with pork rub, pineapple juice, and brown sugar until tender and shreddable. A sweet and smoky BBQ favorite.
Equipment
- 1 Smoker
Ingredients
- 8-10 lb Smoked Ham Bone In
- 4 tablespoon Pork Rub
- 6 oz Pineapple Juice
- 3 tablespoon Brown Sugar
Instructions
- Preheat your smoker to 250°F.
- Season your ham with the pork rub of your choice. Make sure not to dry the ham beforehand; the moisture will help the seasoning to stick.
- Insert a meat thermometer into the thickest part of the ham, making sure not to touch the bone.
- Place the ham directly on the smoker grates and smoke until the internal temperature reaches 165°F.
- Once the ham reaches 165°F, transfer it to a disposable steam pan. Pour pineapple juice into the pan as a braising liquid, then sprinkle the ham with brown sugar for extra caramelization.
- Cover the pan tightly with aluminum foil and return to the smoker. Increase smoker temperature to 300°F and continue cooking until the ham becomes very tender. This typically happens once the internal temperature reaches between 200°F and 205°F.
- Remove the ham from the smoker and place it into a resting bag or cooler for about 1 hour, which will make the ham easier to shred.
- After resting, remove the ham from the pan, reserving the cooking liquid. Pull and shred the ham.
- Return the shredded ham to the pan and mix in some of the reserved juices to keep the meat moist and flavorful. Taste along the way until you are happy with the final result.
Video
Notes
- Use a non-spiral ham - Spiral hams are already sliced and can dry out quickly during long smoking.
- Don't skip the braising step - Covering the ham and using pineapple juice helps it to stay moist while finishing the cook.
- Don's skip the resting - This step allows the juices to redistribute throughout the meat, keeping it tender. It also makes the ham easier to handle and shred.
- Save the cooking liquid - Mixing some of the juices back into the pulled ham will keep the meat incredibly flavorful.
- For Quality - Look for a ham labeled "naturally smoked" over those with "liquid smoke" for better taste.
Nutrition
Serving: 4ozCalories: 327kcalCarbohydrates: 7gProtein: 51gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 145mgSodium: 3673mgPotassium: 855mgFiber: 0.5gSugar: 4gVitamin A: 104IUVitamin C: 2mgCalcium: 73mgIron: 5mg
Tried this recipe?Rate it and let me know how it was!
Casey says
The family LOVED this! Perfect for buffet style family gatherings. Thanks Tim!